14—Lancaster Farming, Saturday, April 16, 1966 For t! Farm Wife and Family By Mra. Richard C. Spence, Food Editor Tender Lamb Blends Let mb. which is defined as meat from an animal less than a year old. can provide interesting venations to family meals. Lamb is now on the maiket the year round at eco nomical puces Because the cuts aie fiom the young animal, they are tendei Diy heat method is best for cooking lamb. The shouldn legs, loin and lack are suitable loi ieasting in a covered loaster not tine masting because moistuie which cooks out of the meat will be held in the icastci Bi oil the steaks loins and chops As in cookina all meats, use a low tempeiatuie and a\oid ovei cooking Use a meat thcimometei in cooking If * J"" SPENCE i oasts inseiting the theimometer into the thickest part of ’ the meal meat is still a little pink and Wake sine that it isn’t icstingis juicy and flavorful in fat or touching a bone It is best to trim the ev- Cooked to 170 degiees, theiess tat away belore cook- MoaM BARNDRI A non-slip product to scatter on damp and wet floors. Saves valuable livestock from slipping. Also sweetens the soil, Ivan M Martin Inc Terre Hill 445-3455 ■van ivi. martin, me. New Holland 354 . 21 i 2 BLUE BALL, PA. Gap 442-4148 WHY HORSE AROUND? GET A HOME IMPROVEMENT LOAN Fultom—BANK u OF LANCASTER Mg' Rmi SQUARE• MtGOVEAH AVENUE ♦ EASTf ETERSIUM ♦fSOUHTYIttfi ./Al ■ UKOH • SAf • HAHitEIM • Uiol* Hint OifNtt IrnuM aqwiM £X©3<Si With Many Flavors Ing ionic cut* inch n» rib. loti, which ore tmty barbe cued, Pour away nccumulnt. ed fnt after cooking before adding sauce. For ft flavor treat, tuck n clove of garlic fn a leg-of lamb before roasting. Or add sour cream to lamb gravy for a zestful flavor. A gar nish of mint leaves or mint jelly is attractive and it complements the lamb flavor. Lamb flavor blends well With most vegetables so try it in a stew or with gre‘en beaus, broccoli, cauliflower, spinach, or brussels sprouts. For a special treat, hrown canned pears, pineapple, or peaches in the pan with the lamb roast or chops. Tt is best to stoie liesh lamb in the coldest pait ol the refngeiatoi. ITnwiap and <*o\ei looselj with waxed pa per lor use today 01 tomor iw. It giouud lamb is to be kept o\er 24 boms, store it in the tieezer. SI’RIXG JiAMB-VEGETA BEE M EDEE V 4 lamb shanks 2 tablespoons fat 1 teaspoon salt 1 cup water 1 stick (% cup) butter or margarine, melted Vj cup grated Paimesan cheese # * 1 largo zu'cohlnl, sliced di agonally into Vi inch, slices 2 large tomatoes, cut Into 12 wedges 10 large mushroom caps 1 teaspoon salt V< teaspoon pepper Drown lamb shanks in fnt in n large skillet. Season with 1 teaspoon salt. Add water. Cover; simmer over low heat for IVi hours or until tender. Spoon off ex cess fat. Combine butter and Parmesan cheese. Brush % of mixture over lamb shanks. Add zucchini slices Cover; continue to simmer 30 min utes Add tomatoes and mushrooms. Season vegeta bles with 1 teaspoon salt and Vi teaspoon pepper. Co\- er; cook .1 minutes. Brush remaining; cheese nuxtuie over xegetables. Cook cov eied, 3 minuhs. t servings SU’CV L \Mlt KIHLKTS 4 pounds lamb nblets Salt Vi cup fineh chopped onion 1 tablespoon butter or margarine, melted % cup chili sauce Vi teaspoon cayenne pepper 1 tablespoon vinegar 1 cup water Place nblets on a rack in baking pan Bake in a hot o\en (400 degrees) for 1 hour. Pour off tat. Season HOLLAND STONE . you can afford) Inside, outside, 701111 find the rich 1 quarried look o£ HOLLAND STONE adds a touch of real rie cance to Tour building designs. And yet, HOLLAND STONE ia one of the most economical build* ing materials today. Its unique _'.Teriiatility in rise and shape lends • structural freedom to builders, meeting new ideas, as well as coat problems. Conies in a wide choice of naturally warm, distinctive colors, plus Colonial whiter MEW with nit. Santo onion. Itx butter In a sarfcopan. Add remaining Ingredients; blend' well. Simmer over low heat 15 minutes. Brush sauce ov er rlblets. Reduce oven tern, peralure to 350 degrees. Rake riblets In oven for ad ditional 30 minutes, basting occasionally. 4 servings. * ♦ « • L.VMIt AND NOODLES tablespoons olive oil Cup chopped onion can (10 oz.) consonant* cup water teaspoon salt teaspoon pepper ounces very small noo dles teaspoons lemon juico tablespoon olive oil pound ground lamb tablespoon dried parsley flakes teaspoon dried chopped mint 16 teaspoon salt Vs teaspoon pepper Heat a 116 quart serving dish In laige saucepan heat 2 tablespoons oil. Add onion and saute until lightly (Continued on Page 17) Headaches? Consult your doctor of Chiropractic LANCASTER COUNTY CHIROPRACTIC SOCIETY OLLAND CONCRETE PRODUCTS, INC. v MCWHOLUU* KNMVUANM
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